How To make Dijon Pork Chops

Bone In Pork Chop With Dijon Mustard Sauce With Fresh Thyme - Cast Iron Skillet Recipe

Bone in pork chops go perfectly with a dijon mustard pan sauce, easily put together in the same cast iron skillet! Join Eric from Simply Elegant Home Cooking as he demonstrates this delicious recipe! It is important to get your pork chop with the bone in, this will give it added flavor and prevent it from drying out. While there are many ways you can customize this sauce, Eric prefers using white wine, dijon, worchestershire sauce, and fresh thyme.

Ingredients:
-1 large bone in pork chop
-salt and pepper
-1/2 tablespoon neutral flavored oil
-1/3 cup dry white wine
-1/3 cup homemade chicken stock
-1 tablespoon fresh lemon juice
-1 teaspoon worchestershire sauce
-1 1/2 tablespoon dijon mustard
-1 1/2 tablespoon butter
-1 shallot
-1 clove garlic
-1 tablespoon fresh thyme leaves

Directions:
-Remove the pork chop from the fridge 45 minutes before cooking.
-Blot the pork dry with a paper towel, and season the exterior generously with salt and black pepper
-Preheat a cast iron skillet on medium high heat for 5 minutes.
-Add a small amount of oil to the skillet, then immediately add the pork chop. Sear the first side for 2 minutes without flipping or touching the pork chop.
-After 2 minutes, flip the pork chop and sear the 2nd side.
-Flip the pork on it's side and sear the fat cap, rotating to hit all portions.
-If needed, sear both sides of the pork chop again for 1.5-2 minutes each or until desired doneness is reached.
-Remove the pork and set aside, turn off the heat and wait until smoking stops before making the dijon mustard pan sauce.
-Once the smoke has subsided, turn the skillet back to medium and add in a minced shallot and saute for 1 minute, stirring constantly.
-Add in 1 minced clove of garlic and saute for 1 more minute, stirring constantly.
-Deglaze the skillet by adding the white wine. Use a metal spoon or spatula to scrape up any browned bits from the bottom of the pan. Reduce the wine until thicker and syrupy.
-Add in the homemade chicken stock and continue reducing until volume is reduced by about half.
-Once sauce is getting thicker, add in the drippings from the pork, the worchestershire sauce, and the lemon juice.
-Add in the dijon mustard and stir to incorporate
-Turn off the heat and add in the butter and fresh thyme. Constantly move the butter around as it melts to emulsify into the sauce.
-Spoon the dijon mustard pan sauce over the pork chop and serve.
-Enjoy!

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It doesn't get any better than a plate of caramel-glazed pork chops with bacon fried smashed potatoes. #blackstonegriddlerecipes #BlackstoneGriddle #BlackstoneGriddleRecipes #porkchops

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Recipe:

4 boneless pork chops - see note
Salt and Pepper - to taste
2 tbsp. Butter
2 tsp. Cooking Oil

Dijon Mustard Sauce:
1 tbsp. Butter
2 tsp. Minced Garlic
1 cup Chicken Broth
2 tbsp. Whole Seed Dijon Mustard
1 cup Heavy Cream
½ tsp. Salt, or to taste
¼ tsp Cracked Black Pepper - or to taste

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